Dmitri

9.2

Razor sharp acids (ph 3.07), lemons, pears, and a hint of sunflower. Laser focus, might be a tad austere for some, I personally love the screeching sourness, but might round out with a couple more years. Fantastisch. — 11 years ago

Laurent Belando

9.5

Petit vigneron de champagne mais, très bon vin aux bulles fines. Je le conseille notamment pour son très bon rapport qualité/prix. — 12 years ago

CS

Sales Amy Atwood Imports

9.2

Aaaahhh Dirty Durty Duuurty... A little rough out of the gates in the first day, but this wine was just bottled, and judging it now would be as ludicrous as telling a 6 year old he'll never grow up to be a Unicorn Wrangler. Second day it was more intact, more cinnamon spice I associate with good carbonic maceration, not the banana and cotton candy. Bright, fresh red berry fruits, soft mid-palate with sour cherry core, fine but dense tannins and loaded with spice. This wine shows all the right dimensions of being something beautiful, I'd say 6 months and she won't be afraid to show herself to you. 2 years, and you'll wish you'd saved more bottles. Picked at 20.7 degrees Brix, whole cluster fermented, "barely" foot tread, more just pushed down with feet to maintain whole berries under the juice to promote carbonic maceration. A fairly aggressive pressing was done at the end of ferment to try to squeeze some tannins out and add a bit of structure and texture. Aged in one 5 year old Demi-muid and one 5 year old French oak barrel. Never racked until bottling. 82 cases made. 11.6% alcohol 3.9 pH — 13 years ago

Ross Cobb

Owner/Winemaker Cobb Wines, Winemaker Hirsch Vineyards, Claypool Cellars, Banshee Wines

9.4

Ripe style of Cobb, lower alcohol but fruit forward. 3.25 pH. Will age for 20 years without a doubt. — 11 years ago

William Allen - Two Shepherds

Owner/Winemaker Two Shepherds

9.8

My God - Anthony Yount's Chardonnay is f'ing brilliant - perhaps my fave right now. Great acidity, pH that barely allowed ML. Talley Vineyard, Arroye Grande. Bright lemon & citrus, pleasant mid palate, minerality hidden beneath the acid, lip smacking, mouth watering finish. Glad I got some before all gone. — 12 years ago

Andrew Lampasone

Owner Wine Watch Selections

9.1

A very rich Chardonnay on the nose ripe tropical fruit Monteverro is the name of the area. Great terroir volcanic eroded soils with clay. They wanted to make the coche dury of Tuscany vanilla creme a hint of butterscotch clay retains water very well and is like a sponge all the Chardonnay planted at the bottom of the hill with the clay soils. Very rich bouquet limestone changes the ph they transfer the wines in stainless to preserve the freshness to keep the acid. Very creamy on the palate very rich and well endowed vanilla spice and wonderful fruit tropical with great freshness and balance very long finish 45+ most excellent only 150 cases produced this is the second vintage of Chardonnay. The average temperature is higher in the maremma but they do not have the peaks — 13 years ago

Caroline Ewing

9.8

Cheap and good tasting PH — 13 years ago

Jay

9.0

Great with grilled steaks.

First BBQ @ PH — 11 years ago

Jenifer Freebairn

9.8

A favorite wine ever, for PH. Too bad the vineyard is finally aging beyond its ability to show cool climate cab at its absolute best. — 12 years ago

CS

Sales Amy Atwood Imports

9.1

John Lockwood ladies and gents, keep and eye out for his name. Blind tasting yesterday revealed 50% lovers of this wine, 50% felt it was one dimensional. I'd have to disagree... I think it's textbook Syrah. Yesterday I noted it "smells like a Pax or Arnot-Roberts Syrah" because of the white floral tones and the unmistakeable Syrah characteristics. Had a touch of EA, but I felt it made the wine more lofty, carrying other esters up from the glass. Blueberry, red currant, baked olives and a touch of cream. Standing great on day 2, EA is still there but still a positive note, not a nail polish remover, more like blueberry magic marker meets blueberry pie, brown spices- nutmeg and clove, a little walnut hull, dark chocolate. Color looks extracted, aroma's would imply the same, but its not overly so, soft yes, acidity is there but shaded by the fruit. The grapes are sustainably farmed, harvested at 23.5 Brix 100% whole cluster, gentle foot tread 1-2 times per day for a short cold soak, followed by a cool 10 day fermentation with native yeasts, pressed to barrel before dry to finish ferment, native ML. 13.7% alcohol 3.7 pH. 125 cases — 13 years ago